Ingredients Weight Measure
Yellow bell pepper 4 ea.
Kirby cucumbers, peeled and minced, divided 4 ea.
Red onion, minced 1/2 cup
Limes, juiced 2 ea.
TABASCO® brand Green Jalapeño Pepper Sauce 1/4 cup, plus more for garnish
Basil, minced 1 Tbsp.
Simple syrup 3 Tbsp.
Red wine vinegar 1-1/2 Tbsp.
Kosher salt to taste


  1. Remove seeds from peppers; place in a blender with 1 of the cucumbers. Purée and strain through a fine sieve.
  2. Add 2 Tbsp. applewood chips to a cold smoker gun.
  3. In a medium bowl, place pepper and cucumber juice; place smoke gun tube into the juice and cover with plastic wrap.
  4. Fill the bowl with smoke and allow to sit for 20 min. over an ice bath.
  5. In a separate bowl, combine onion, remaining cucumbers, lime juice, TABASCO® Green Sauce, basil, simple syrup and vinegar.
  6. Season with kosher salt to taste.
  7. Place smoked purée into glasses. Garnish with TABASCO® Green Sauce and veggie mixture.

Yield: 8 servings